Best String Bean And Onion Salad Recipes

Crunchy String Bean Salad with Red Onion and Prosciutto image

Provided by Michael Schlow

Yield Makes 10 servings

Number Of Ingredients 10

3 pounds fresh string beans, trimmed
2 cups red onions, thinly sliced
1/4 pound prosciutto di Parma, thinly sliced and cut into long, thin strands*
3/4 cup extra-virgin olive oil
6 tablespoons fresh lemon juice (from 2 lemons)
1 tablespoon fresh rosemary, coarsely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
*Stack several slices prosciutto and slice into long, thin strands no more than 1/8-inch thick.

Steps:

In large pot of boiling salted water, cook beans until crisp-tender, 2 to 3 minutes. Drain in colander, then immediately transfer to bowl of ice and water to stop cooking. Drain and pat dry. Refrigerate 1 hour, or overnight.
One hour prior to serving, in large bowl, combine beans, onions, prosciutto, olive oil, lemon juice, rosemary, salt, pepper, and red pepper flakes. Toss gently and let stand at room temperature for one hour before serving.

String Bean and Onion Salad image

Provided by Food Network

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

1 quart water
2 pounds haricots verts
2 large red onions, thinly sliced
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
Salt and freshly ground pepper, to taste

Steps:

Bring the water to a boil in a medium-sized saucepan. Trim and wash the beans, remove any blemished ones, place them in the boiling water, and cook for about 5 minutes, or until they are tender but still slightly crisp. Drain the beans, place them in a glass salad bowl, and allow them to cool. Place the onion slices in a small bowl, cover them with the lemon juice, and allow them to soak for 30 minutes. When ready to serve, add the onions to the string beans, drizzle them with olive oil, season with salt and pepper, and serve at room temperature.

SCHLOW CRUNCHY STRING BEAN SALAD WITH RED ONION AND PROSCIUTTO image

Categories Bean Side

Yield 4 to 6 servings

Number Of Ingredients 9

1.5 tbspn of coarse salt
1.5 lbs fresh string beans, ends snipped
1 small red onion, thinky sliced (about 1 cup)
6 thin slices of prosciutto di Parma, julienned
1/3 cup extra-virgin olive oil
juice of 1 lemon
1.5 tspns of chopped fresh rosemary
pinch of crushed red-pepper flakes
freshly ground black pepper

Steps:

1. Boil a large pot of water and add 1.5 tbsps of salt. Fill a large bowl with ice water and set it near sink. 2. Blanch beans in boiling water for 2 minutes, until cooked but still crunchy, drain, and put into ice water for 2 min. Transfer to serving bowl and refrigerate. 3. Remove beans 1 h before serving. Add onion and prosciutto. 4. In a small bowl, combine oil, lemon juice, rosemary and pepper flakes. Whisk well and season with salt and pepper. 5. Just before serving, dress the salad and toss to combine. Not all of the dressing is needed. 6. Season with salt and more lemon juice to taste.